Description
This vibrant Vegetable Frittata with Goat Cheese is a delightful spring dish, packed with fresh vegetables and creamy goat cheese. Perfect for brunch or a light dinner, it’s easy to prepare and bursting with flavor.
Ingredients
Scale
- Olive oil, for cooking
- 6 oz fingerling potatoes, thinly sliced
- Kosher salt, to taste
- 4 oz peas, fresh or frozen
- ½ fennel bulb, cored and thinly sliced
- 1 scallion, thinly sliced
- 2 oz spinach
- 6 eggs
- ¼ cup whole milk
- 2 oz goat cheese, crumbled
- 2 tsp minced chives
- Freshly cracked black pepper, to taste
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Heat an 8-inch cast-iron skillet over medium heat and add enough olive oil to coat the bottom of the skillet.
- Cook the Potatoes: Add the sliced fingerling potatoes and a pinch of kosher salt to the skillet. Cook, stirring occasionally, until the potatoes are golden and tender, about 6 minutes.
- Blanch the Peas: While the potatoes cook, bring a small saucepan of water to a boil. Add the peas and blanch for 2 minutes. Drain and plunge into ice water to stop the cooking process. Drain again and set aside.
- Sauté Vegetables: Remove the potatoes from the skillet and set aside. Add a bit more olive oil, then the sliced fennel. Sauté until caramelized, about a few minutes. Add the scallion and cook for another minute, then stir in the spinach. Season with salt and cover to wilt the spinach for about 30 seconds.
- Combine Ingredients: Return the potatoes to the skillet and add the peas. Stir to mix evenly. In a large bowl, whisk the eggs with the milk and a teaspoon of salt until combined. Pour the egg mixture over the vegetables in the skillet, allowing it to set for a minute on low heat. Dot the top with crumbled goat cheese.
- Bake the Frittata: Transfer the skillet to the oven and bake for about 10-12 minutes, or until the eggs are just set.
- Garnish and Serve: Remove from the oven, sprinkle with minced chives and freshly cracked black pepper. Slice and serve warm.
Notes
- For a dairy-free version, substitute the whole milk with a non-dairy alternative and omit the goat cheese.
- Feel free to add other vegetables based on your preference or seasonal availability.
- Prep Time: 15 mins
- Cook Time: 20 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 220mg